Ingredients:

  • 2 ¼ cups Almond Flour (Super-fine)
  • ½ cup Unsweetened Cocoa Powder (Dark)
  • ¾ cup Keto Sweetener Blend (Granular, e.g., Erythritol/Monk Fruit)
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 3 Large Eggs (Room Temperature)
  • ½ cup Melted Unsalted Butter (Cooled slightly)
  • 1 tsp Vanilla Extract
  • ½ cup Full-fat Sour Cream OR Plain Greek Yogurt
  • ½ cup Warm Black Coffee (optional)
  • 8 oz Full-fat Cream Cheese, softened
  • ½ cup Sugar-Free Peanut Butter (creamy)
  • ½ cup Powdered Keto Sweetener (e.g., Allulose or Swerve)
  • 1 Large Egg Yolk
  • ½ tsp Vanilla Extract
  • ¼ cup Sugar-Free Dark Chocolate Chips (Optional Glaze)
  • 1 tbsp Coconut Oil or Butter (Optional Glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving an overhang for easy removal, and grease the exposed sides.
  2. Whisk together the almond flour, cocoa powder, granular sweetener, baking powder, and salt in a large bowl. Ensure no lumps remain.
  3. In a separate medium bowl, whisk the eggs, melted butter, vanilla extract, sour cream (or yogurt), and warm coffee until fully combined.
  4. Gradually pour the wet mixture into the dry ingredients. Mix until just combined. The batter will be thick.
  5. Spread the chocolate cake batter evenly into the prepared pan. Set aside.
  6. Using an electric mixer, beat the room-temperature cream cheese until light and fluffy (about 1 minute).
  7. Add the powdered keto sweetener, egg yolk, and vanilla to the cream cheese. Beat until completely smooth, scraping down the sides.
  8. Transfer about two-thirds of the cream cheese filling back into the mixing bowl. Mix in the ½ cup of peanut butter until uniform. Keep the remaining one-third of plain cream cheese mixture separate.
  9. Drop generous spoonfuls of the peanut butter filling randomly across the chocolate cake batter. Then, repeat with dollops of the remaining plain cream cheese filling.
  10. Use a butter knife to gently swirl the fillings into the chocolate batter, running the knife through the batter in an 'S' pattern a few times. The goal is a marbled effect, not fully blended.
  11. Bake for 30–35 minutes. The cake is done when the edges are set and a toothpick inserted into the cake (not the filling) comes out clean. The cream cheese filling center should still have a slight, gentle wobble.
  12. Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 60 minutes. This is critical for the 'earthquake' structure to set properly.
  13. Optional Glaze: Melt the sugar-free chocolate chips and coconut oil together in a microwave safe bowl in 30-second bursts, stirring until smooth.
  14. Drizzle the glaze artfully over the cooled cake. Slice and serve.